Bean Salad Delight (Print Version)

# Ingredients:

→ Salad Base

01 - 1 small red onion, chopped up (around ¾ cup)
02 - 1 can of navy beans, washed, dried, and drained
03 - 1 can garbanzo beans, rinsed and dried off completely
04 - 6 ounces of vegan feta cheese, broken into crumbles (Violife is a great pick; you’ll use about ¾ of the block)
05 - ½ of an English cucumber, diced into small chunks
06 - 2 sweet peppers, chopped up into pieces (yellow, red, or orange work)
07 - ½ cup of sliced Kalamata olives (make sure they’re pitted first!)
08 - A bunch of fresh parsley, finely minced after removing the stems

→ Dressing

09 - Juice of 1 lemon (about 3 tablespoons)
10 - ¼ cup of good-quality extra virgin olive oil
11 - 1 tablespoon of maple syrup
12 - 3 cloves of garlic, crushed or pressed
13 - 1 teaspoon of Dijon mustard
14 - ½ teaspoon of dried oregano
15 - ½ teaspoon of fine salt

# Instructions:

01 - Cut up the peppers, cucumber, and onion into bite-sized pieces. Slice up the olives too.
02 - Rinse and completely drain the garbanzo beans and navy beans. Pat them dry if needed.
03 - Grab a big mixing bowl and toss in all your salad ingredients.
04 - Whisk the dressing ingredients together until it all blends smoothly. Then drizzle it over your salad.
05 - Stir the salad thoroughly so everything’s coated. Eat right away or pack it up in jars for later.

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